Preparedness
Maximize Pantry Space by Canning Entire Meals
If you’re already familiar with the basics of canning, you’ve likely ventured into preserving jams, jellies, or perhaps even some fruits and vegetables. But have you considered the potential of canning entire meals? This technique not only maximizes your canner’s utility but also proves to be a tremendous time saver.
Canning complete meals follows a process similar to traditional canning, but with the added benefit of having ready-to-eat meals that can be stored for years. One of the significant advantages is that these meals “last five times longer than frozen foods.”
While canned meals are a fantastic addition to your pantry, it’s advisable not to rely solely on them in emergencies. A well-rounded emergency supply should include a mix of canned, freeze-dried, and dehydrated foods, as these can offer longer shelf lives and potentially better nutrient retention.
For those new to canning, it’s wise to start with simple recipes. Begin with basic, one-to-two-ingredient items to gain experience and learn from any mistakes before moving on to more complex meals, such as those involving meat.
There are two main methods for canning whole meals: using raw ingredients or pre-cooked ingredients.
When canning with raw ingredients, you prepare them as if cooking on a stove or in an oven. Stack them in jars, leaving an inch of headspace for expansion. Fill the jars with the required liquid, such as hot water or broth, and then process them in a pressure canner, which cooks the food.
A few tips can enhance your raw ingredient canning experience. Layer each ingredient separately, such as beef, onions, and carrots in a beef stew. If you choose to add herbs and spices, “make herbs and spices your top layer” to avoid issues like gumming or burning. Be cautious with strong herbs like sage or oregano, as they can become bitter over time. Sometimes, seasoning with just salt is best, allowing you to add spices when you serve the meal.
If your recipe includes potatoes, remember to peel them to avoid having root vegetable skins in your jar.
Alternatively, you can pre-cook your meals before canning. This method is ideal for dishes like chili or spaghetti sauce, which benefit from simmering to blend flavors. Similar to raw canning, leave an inch of headspace, seal the jars, and process them in a pressure canner.
Ensure there are no air bubbles in the jar by using a wooden or plastic tool to gently stir the food around the jar’s circumference.
Not all foods are suitable for canning, so be mindful of what you choose to preserve. Carefully selecting ingredients will help ensure your meals last for years.
Embark on the journey of canning your own meals, and experience the convenience and satisfaction it brings. Let us know how your canning adventures unfold!
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